Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Application of Predictive Microbiology for Shelf-life Estimation of Tteokgalbi Containing Dietary Fiber from Rice Bran

예측미생물학을 활용한 미강 식이섬유 함유 떡갈비의 유통기한 설정

  • 허찬 (건국대학교 동물생명과학부) ;
  • 김현욱 (건국대학교 동물생명과학부) ;
  • 최윤상 (건국대학교 동물생명과학부) ;
  • 김천제 (건국대학교 동물생명과학부) ;
  • 백현동 (건국대학교 동물생명과학부)
  • Published : 2008.06.30
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Abstract

The objective of this study is to estimate the shelf-life of Tteokgalbi containing dietary fiber extracted from rice bran by using the predictive microbiology. This Tteokgalbi was made with 0%, 1%, 2%, and 3% dietary fiber. The number of total viable cells, anaerobic, psychrotrophic, and heat-stable bacteria and coliforms was calculated during 15 days of storage under $4{\pm}1^{\circ}C$ and the obtained data was applied to Baranyi function. The evaluation of fitness between predicted and observed data showed that these were matched in a satisfactory way. Heat-stable bacteria was detected lower than <1 log CFU/g and coliforms were not detected during the storage. The changes of total viable cells and psychrotrophic bacteria in Tteokgalbi were increased gradually, but dramatically increased after 3 days of storage. The models of total viable cells and anaerobic bacteria showed very similar growth trends and values of growth parameters each other. The estimated shelf-life of each Tteokgalbi was calculated from the predictive model of total viable cells and the estimated shelf-life was 1.7, 2.3, 2.3, and 2.4 days, respectively. The results suggested that the prediction of bacteria growth could be used to evaluate the microbiological safety and determine the shelf-life of Tteokgalbi as ready-to-eat food in the local market.

본 연구는 미강 추출 식이섬유 혼합물을 첨가한 떡갈비의 미생물학적 안전성 확보와 유통기한 산출을 위하여 예측미생물학을 이용하였다. 이를 위해 미강 추출 식이섬유 혼합물을 0, 1, 2, 3%의 비율로 첨가하였으며 냉장($4{\pm}1^{\circ}C$) 조건에서 15일간 저장하며 일반세균수, 혐기성균, 저온균, 내열성균, 대장균군의 미생물학적 변화를 관찰하였다. 일반세균수의 초기 균수(저장 0일)의 경우 3.23-3.85 log CFU/g을 나타내었으며 혐기성균, 저온균의 경우 비슷한 초기균수를 나타내었다. 일반세균수와 혐기성균의 경우 저장 3-5일차에서 균수의 급격한 증가를 나타내었다. 저장기간 동안 측정된 균수를 Baranyi function을 바탕으로 성장예측곡선과 생육 지표를 예측하였으며, 성장예측곡선의 적합성을 검증한 결과 일반세균수, 혐기성균, 저온균의 경우 처리구간 모두 0.923 이상의 높은 $R^2$값을 나타내었으며 $B_f$, $A_f$의 경우 역시 이상적인 값인 1에 가까운 값은 나타내었다. RSME 값 역시 모두 0.65 이하를 나타내어 실측치와 예측치 간의 높은 정확성을 나타내었다. Baranyi function 식 (1), (2)을 이용하여 계산된 균수가 5 log CFU/g이 되는 시점인 predicted shelf-life의 경우 control, T1, T2, T3의 경우 각각 2.5, 3.5, 3.5, 3.6일로 예측되었으며 안전계수(1/1.5)를 고려한 estimated shelf-life의 경우 1.7, 2.3, 2.3, 2.4일로 측정되었다 미강 식이섬유 혼합물이 첨가된 처리구가 control보다 약 0.6-0.7일 긴 유통기한을 가지는 것으로 측정되었고 식이섬유가 3% 함유된 떡갈비가 2.4일로 가장 긴 유통기한을 갖는 것으로 나타났다. 본 연구를 통해, 미강 추출 식이섬유 혼합물이 첨가된 떡갈비의 유통기한을 예측미생물학을 적용하여 측정할 수 있었으며, 식품산업에 있어서 이러한 예측미생물학은 식품의 제조 가공 판매 등을 결정할 때 미생물의 정량적 위험성을 판단하는 도구로서 사용될 수 있을 것으로 기대된다.

Keywords

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